Handforged kitchen knife made in my little studio.

Style:
Narrow sheep’s foot blade/ SANTOKU

Grind:

Flat grind. The blade is really thin. Spine tapers from 2,6mm at heal to 1.8mm spine at the middle, 1,4mm just before the bevel starts on the tip. The thin grind means it will cut most of the veggies and meat super easily (won’t wedge), but should not do deboning, cutting through bones or harder shells, different grind should be done for that. It feels like a laser cutting through stuff with almost no resistance. Downside to the thin grind is that food release is also not very good. Polished spine and choil.

Handle:

The handle is curly maple, stabilized by me. The spacer is purple-colored spalted birch. It’s octagonally shaped. The finish is a mat as I’m not the biggest fan of high gloss. If you like to have it shiny, please contact me as the handle can be buffed.

Intended use:

-mincing, dicing, and slicing

Multi-purpose kitchen knife. This means you can use them for just about every aspect of work in the kitchen. From mincing and chopping to dicing and slicing, a sharp and well-maintained knife can get the job done every time.

Specifications;
Overall length: 28 cm (11″)
Blade length: 16 cm (6.3″)
Handle length: 11 cm (4.3″)
Blade thickness: 2,6mm at the handle, 1.8 in the middle, 1.4mm just before the bevel starts on the tip
Weight: 137grams (4.8 ounces)
Grind: Flat (very light convex)
Steel: 52100 or 100Cr6
Hardness: 60-61 HRC